Renowned bartender Beth Dixon has been working at Pasture since the restaurant opened four years ago and has been the Beverage Director for the past two. Located in the heart of Richmond's Art District, Pasture is known for it's local ingredients, minimal decor, and fresh twist on the Southern dining experience. We visited Beth behind the bar to talk craft cocktails and creative ways to collect summertime ingredients.

Behind the Bar: Beth Dixon

How many years have you been bartending?

I've been at Pasture as the Beverage Director for four years, but I've been bartending for 11 years total.

What makes the bar at Pasture unique?

Our cocktails are unique because make a lot of ingredients in house (see: Rock N' Shine Infusion). We have a minimalist bar which looks amazing and helps keep us creative. Many of our ingredients are seasonal to save on space.

Do you have a favorite seasonal ingredient?

Honeysuckle. I even “harvest” it myself. (read: I go into the alleys around my house and pick it out of people's yards. If it's growing into the alley it's fair game, right?)

I really like working with watermelon too. I guess I just like summer - there is more available to work with.